Fork-tender miso ginger chicken creates a delectable broth that is used to make this Hainanese Chicken Rice recipe. Natural, tasty, comforting food. Follow the steps for an easy chicken dinner recipe with aromatic and tasty flavor.
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What is Chicken Rice?
Hainanese chicken rice is a common, everyday dish for many in Singapore and with good reason. It’s comfort food perfection.
This chicken and rice dish is actually simple to make, and tasty with aromatic notes of ginger, and tongue-hugging rice made from sauteed garlic with the fat of the chicken, then using broth to cook the rice, making it delightfully savory.
There are many versions of Singapore chicken rice and the common theme is that the chicken is poached to perfection, the rice made from the fresh made broth, and a small array of dipping sauces.
This recipe has simplified the process and will demonstrate achieving the most tender chicken rice. It’s worth making at home for a wholesome chicken dinner that can be eaten all the time.
Brief History of Hainanese Chicken Rice
The history of Hainanese chicken rice dates back to the early 20th century when Hainanese Chinese immigrants brought this dish to Southeast Asia, particularly to Singapore and Malaysia.
The recipe was influenced by Hainanese culinary techniques but underwent adaptations to suit local tastes and ingredients.
Over time, Hainanese chicken rice became a beloved dish in these countries, with variations emerging to cater to different preferences.
This flavorful and comforting dish has since become a staple in the culinary landscape of Singapore and Malaysia, showcasing the cultural fusion and rich heritage of the region.
INGREDIENTS and How to Make Chicken Rice with Miso
This recipe was influenced by the method and simplicity of Hainan chicken rice, resulting in a beautiful miso ginger poached chicken and seasoned rice that speaks the love language of food.
There are steps and tips noted here to follow, and I can promise that this dish is one of love, because once plated, you might just close your eyes and be still in the moment of how something so simple, can taste just right.
This is a variation of marinating the chicken in miso, ginger, and garlic to bring out more flavoring in each bite with a touch of umami.
- chicken drums and thighs intact/bone in
- miso paste
- minced ginger
- minced garlic
- oil
- water
- scallions
Equipment
- stock pot
- saute pan
- ladle
- rice cooker
INSTRUCTIONS to Make Chicken Rice
First, you need bone in chicken legs with thighs, skin on. I prefer the whole piece together and about 4 medium pieces.
Then marinate the chicken in miso paste, minced ginger, and minced garlic. The miso brings in the umami and salt seasoning to the chicken. The mixture should be pasty. Marinate at least 10 hours.
After the marinating is done, trim the skin off the chicken. I cut it from the thighs and I leave some on the legs. Leave the skin and fat trims off to the side because you will need those later.
In your Dutch oven you will boil water and add long scallions. Poach your chicken when the water is ready, with the miso ginger garlic paste generously still on the chicken to flavor the eventual chicken stock. Be sure to have the chicken completely submerged.
In about an hour, you will have incredible fork-tender chicken that can easily fall off the bone.
Make the Chicken Rice
Once the chicken is ready, the chicken stock is ready for the rice. You will need about a cup and a half stock for every cup of rice you want to make.
Meanwhile, go back to the skin and chicken fat, rinse or rub off the marinating paste because miso can burn. Next, add those in a hot skillet and let the fat render into oil.
Pull out the skin and pieces and leave the fat oils. Now add in the rice and coat and toast the rice for 2 minutes.
Add the rice in a rice cooker, add the chicken stock as needed, and you’ll be making the best, quickest rice cooker chicken rice.
Plating Hainan Chicken Rice
When the rice is ready, plate your chicken. I like the bone out, especially since it is extremely easy to pull the bones straight out from the chicken drum and thighs. You can remove the bones while the meat still stays intact.
Then slice the meat and plate it. Add the rice next to the chicken.
Have broth in a cup as a side, and have a few dipping sauces.
How to Serve Hainan Chicken Rice
Serve with a side of fresh broth as soup and some dipping sauces.
- chili oil sauce
- ginger garlic salt: heat some olive oil and sauté garlic and ginger for a minute, then add sea salt
- sweetened dark soy: add a touch of brown sugar to warmed dark soy and mix until the sugar dissolves
Add-Ins and Variations to Hainanese Chicken Rice
Hainanese Chicken Rice is a versatile dish that can be customized with various add-ins and variations to suit different preferences. Here are some ideas to elevate your Hainanese Chicken Rice:
Add-Ins:
1. Vegetables:
- Bok choy: Serve blanched bok choy as a healthy and refreshing side dish.
- Cucumber slices: Add a crunchy contrast to the tender chicken and fragrant rice.
2. Garnishes:
- Fresh herbs: Sprinkle chopped cilantro or Thai basil for an extra layer of freshness.
- Fried shallots: Top the chicken and rice with crispy fried shallots for texture and flavor.
3. Accompaniments:
- Chicken broth: Serve an extra bowl of rich and flavorful chicken broth on the side for a heartwarming soup.
Variations:
1. Spicy Sauce:
- Sambal: Offer a traditional spicy sambal chili paste for those who enjoy a kick of heat.
2. Steamed Chicken:
- Boneless chicken breasts: Opt for steamed boneless chicken breasts for a leaner alternative.
3. Fragrant Rice Options:
- Coconut rice: Infuse the rice with coconut milk for a subtly sweet and aromatic flavor profile.
- Pandan rice: Incorporate pandan leaves for a fragrant and visually appealing green-hued rice.
4. Dipping Sauces:
- Soy sauce and calamansi: Prepare a tangy dipping sauce by combining soy sauce with calamansi juice.
Feel free to experiment with these add-ins and variations to create your own unique interpretation of Hainanese Chicken Rice.
Questions
Yes. The chicken stays tender and flavorful. You can reheat the chicken rice, or what I like to do, is use the leftover rice for fried rice. My kids like it too!
No, not recommended.
Marinate the chicken with miso, garlic, and ginger.
Yes it is. This entire dish is gluten-free and tastes amazing.
Easy Hainanese Chicken Rice
Equipment
- stock pot or Dutch oven
- sauté pan
- rice cooker
- ladle
Ingredients
Marinade
- ½ cup miso paste minced
- 2 tbsp garlic minced
- 3 tbsp ginger minced
Main Ingredients
- 1 lb chicken drum and thighs bone in
- 2 quarts water filtered drinking water – add enough to submerge the chicken
- ½ bunch scallions keep whole
- 2 cups jasmine rice clean and any water shaken off
- ¾ tbsp garlic minced
- 3¼ cups chicken stock (from the poached chicken)
Instructions
- Marinate the chicken by mixing the marinade ingredients together well, then massaging it all over the chicken. Refrigerate overnight.½ cup miso paste, 2 tbsp garlic, 3 tbsp ginger, 1 lb chicken drum and thighs
- When ready, fill pot with water, enough to completely submerge the chicken.Bring it to a boil. Add the scallions to season.2 quarts water, ½ bunch scallions
- In the meanwhile, trim the fat and excess skin off of the chicken and put the trims aside.
- Now poach the chicken, with a generous amount of the marinade paste still on the chicken. Be sure the chicken is completely covered with water. Close the lid and stew for 40-60 minutes. The chicken should be completely fall apart tender from the bone when ready.The broth should taste simply and mildly seasoned from the miso, ginger, garlic.
Make Chicken Rice
- Render the skin and fat in a pan. Remove the pieces when there is enough fat oils that have come out. Add a little garlic to sauté with the chicken fat.¾ tbsp garlic
- Add the rice and toss to coat the rice well. Scrape the pan a little to add more flavor.2 cups jasmine rice
- Transfer rice to the rice cooker.
- Add the chicken broth as needed.3¼ cups chicken stock (from the poached chicken)
- Cook the rice in the rice cooker and when ready, fluff with a fork and let sit for another few minutes.
Serving
- Remove the bones from the chicken before plating. Then slice the chicken into thick pieces.
- Add the side of rice.
- Add some dipping sauces of your choice.
- Serve and Enjoy!
Notes
- have a side of the chicken stock that was made as soup with the meal
- use white rice for chicken rice, but you can use brown rice if you prefer
- chili oil sauce
- ginger garlic salt: heat some olive oil and sauté garlic and ginger for a minute, then add sea salt
- sweetened dark soy: add a touch of brown sugar to warmed dark soy and mix until the sugar dissolves
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